Sweet Potato and Spiced Black Bean Tacos with Yogurt Dip
With Mazola® Canola Oil
SERVING SIZE
6-8 Servings
TOTAL TIME
1 Hour
SKILL LEVEL
Beginner
Ingredients:
TACOS:
- 3 tbsps of Mazola Canola Oil, divided
- 2 medium sweet potatoes, peeled and sliced into 1-inch chunks
- Salt and pepper to taste
- 1 small red onion, finely chopped
- 1 can of black beans, rinsed and drained (Approx. 2 cups)
- 1 tsp ground cumin
- ½ tsp chili powder
- 6-8 small flour or corn tortillas
- Optional garnishes: Jalapenos, cilantro, hot sauce
CILANTRO LIME YOGURT DIP:
- 1 cup plain yogurt
- Juice of 1 lime
- ¼ cup minced fresh cilantro
- ¼ tsp garlic powder
- ¼ to ½ tsp salt (add more as needed)
Instructions:
- Preheat your oven to 425 degrees F. To a large rimmed baking sheet, add the sweet potato, then drizzle with 2 tbsp Mazola Canola Oil and add a sprinkle of salt and pepper.
- Bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
- Meanwhile, to a large skillet over medium heat, add 1 tbsp Mazola Canola Oil, onion and a sprinkle of salt. Cook, stirring occasionally, about 5 minutes until onions have softened. Add the black beans, chili powder and cumin and simmer for about 5 minutes. Use a fork or potato masher to lightly mash the beans. Set aside, covered, to keep warm.
- Meanwhile, in a blender or food processor add yogurt dip ingredients. Blend until smooth. Set aside for serving. Alternatively, stir together yogurt dip ingredients.
- Heat a large skillet over medium heat and warm the tortillas in batches, flipping to warm each side. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
- To assemble the tacos, spread black beans down the middle of each tortilla, then top with some sweet potatoes and yogurt dip. Garnish with any other toppings you wish. Repeat with remaining tortillas and serve.
